Entree: India – Goa – विंदालू ➤ Vindaloo (Spicy Goan braised pork in a tangy vinegar and garlic sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 6 oz / 170 g)
- 3 tbsp (45 ml) palm vinegar or white wine vinegar
- 8-10 dried red chilies, stems removed (about 15 g)
- 1 tbsp (9 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) mustard seeds
- 6 whole black peppercorns
- 3 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 6 large garlic cloves
- 1-inch (25 mm) piece fresh ginger, peeled
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) paprika or Kashmiri chili powder for color
- 1 tsp (4 g) sugar
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 cup (240 ml) water, plus extra as needed
- 2 medium potatoes, about 10 oz (280 g) total, peeled and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) neutral oil or ghee for braising

Instructions

1. Make the vindaloo paste: dry-roast coriander seeds, cumin seeds, mustard seeds, black peppercorns, cloves, and cinnamon in a skillet over medium heat until fragrant, about 1–2 minutes. Remove from heat and cool. Grind the toasted spices with dried chilies, garlic, ginger, turmeric, paprika, sugar, 2 tbsp (30 ml) vinegar, and 2 tbsp (30 ml) water to a smooth paste using a food processor or mortar and pestle.
2. Combine the pork cubes with the spice paste, 1 tsp (5 g) salt, and remaining 1 tbsp (15 ml) vinegar in a bowl. Marinate at least 2 hours or preferably overnight in the refrigerator.
3. Heat 2 tbsp (30 ml) oil or ghee in a heavy pot over medium-high heat. Add sliced onion and cook until golden brown, about 8–10 minutes. Push onions to the side and add marinated pork in batches to brown on all sides, about 3–4 minutes per side.
4. Return all pork to the pot, stir in 1 cup (240 ml) water and bring to a simmer. Reduce heat to low, cover partially, and braise gently for 35 minutes.
5. Add the potato pieces, adjust salt to taste (add remaining 1/2 tsp / 3 g if needed), cover, and continue to simmer until pork and potatoes are tender, about 20–25 minutes. Add splash of water if sauce reduces too much; sauce should be thick but spoonable.
6. Uncover and increase heat for 2–3 minutes to reduce and concentrate the sauce if desired. Let rest 5 minutes off heat. Serve hot with steamed rice or Goan bread.